Miso-Marinated Flank Steak
This miso-glazed flank steak recipe offers a savory, umami-packed experience with a hint of tangy Dijon mustard and fragrant ginger. The flavorful marinade tenderizes the grass-fed beef, resulting in a juicy and perfectly cooked steak. Serve slices of this mouthwatering dish with a sprinkle of flaky sea salt and freshly ground pepper for a delicious meal that's sure to impress.
— Constant Cookbook
Ingredients
- 1/4 white miso (fermented soybean paste)
- 2 Dijon mustard
- 1 grated peeled ginger
- 1 kosher salt
- 1 garlic clove, grated
- 2 vegetable oil plus more for brushing
- 1 1/2 grass-fed beef flank steak
- Flaky sea salt, such as Maldon, and freshly ground black pepper
- White miso, also known as shiro miso, is available at Japanese markets, natural foods stores, and in the refrigerated Asian foods section of some supermarkets.
Instructions
- Whisk together miso, mustard, ginger, kosher salt, garlic, and 2 Tbsp. oil into a paste. Smear on both sides of steak. Wrap well in plastic and chill for at least 30 minutes and up to overnight.
- Arrange a rack in upper third of oven and preheat to 450°. Brush a baking sheet with oil. Remove steak from marinade, shaking off excess, and place on prepared sheet. Roast, turning once, until cooked to medium, about 13 minutes. Turn on broiler; cook steak, watching closely to prevent burning, until deep brown, about 1 minute per side. Let rest for 10 minutes. Thinly slice against the grain.
Yield
4 servings
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